Ingredients
- 175 grs sugar
- 4 fresh eggs
- 1 tsp corn starch (dissolved in milk)
- 7.5 dL milk
- zest of 1 lemon
- cinnamon
Separate the eggs into yolks and whites. Whisk the whites into a meringue
consistency and then add 50 grams of sugar and continue whisking until it
becomes heavy and dry.
Meanwhile, place the milk in a pan on the stove with the rest of the sugar
and the lemon zest. When it comes to a boil, reduce the heat to a gentle
boil. Drop spoonfuls of the whisked egg mix into the boiling milk and allow
them to cook quickly while turning the over. Remove the farófias with a
slotted spoon and place in a strainer to drain. When all farófias are made,
return the milk that has drained back into the main pot with the rest of the
milk. Place the farófias in a deep dish or platter.
Allow the milk to cool and add the corn starch and egg yolks. Place the
pan back on the stove and stir continuously to cook and thicken. Add sugar
as needed for taste.
Pour the milk mixture over all the farófias previously arranged in the deep
dish and sprinkle cinnamon over the top.
Allow all to set and then serve either cold or at room temperature.
